Ingredients
- 4kg Water
- 6 Eggs
Serves: 6 | Recipe Course: Accompaniment | Machine: Cooking Machines | Total time (min.): 35 |
Onsen Tamago literally translates to ‘hot spring eggs’, which you’ll find topping many bowls of ramen across Japan. Traditionally, the eggs were cooked directly in hot springs in the Japanese mountains, which poach the eggs inside their shells by maintaining a constant warm temperature. This recipe recreates those conditions to produce soft, silky whites and a golden, runny yolk.